真空充氮热处理对鲜切双孢蘑菇贮藏中褐变的影响

Effects of Filling Nitrogen in Vacuum Combined with Heat Treatment on Browning of Fresh-Cut Agaricus bisporus Under Cold Storage

为延缓鲜切双孢蘑菇褐变的发生,研究了不同真空度(0,-20,-40,-60,-80,-98k Pa)下充氮热处理对鲜切双孢蘑菇贮藏中的色泽以及过氧化物酶、多酚氧化酶、苯丙氨酸解氨酶和总酚含量的影响。结果表明,在实验范围内,真空充氮热处理可以减缓鲜切双孢蘑菇L*值(亮度)的下降速率,抑制其颜色向红色和黄色方向加重,减缓了鲜切双孢蘑菇褐变的发生;与对照组(0 k Pa)和其他真空度充氮热处理相比,在40℃、热处理5 min时,-40 k Pa和-80 k Pa真空充氮可使鲜切双孢蘑菇过氧化物酶和多酚氧化酶活性保持在较低水平,而保持较高的苯丙氨酸解氨酶活性和总酚含量,进而延缓鲜切双孢蘑菇的衰老并提高其抗性。

In order to delay the occurrence of browning of fresh-cut Agaricus bisporus under cold storage, effects of filling nitrogen in different vacuum （0, -20, -40, -60, -80, -98 kPa） combined with heat treatment on color, enzyme activities of peroxidase, polyphenol oxidase and phenylalanine ammonia- lyase, and total phenolic content of fresh-cut Agaricus bisporus were evaluated. The results showed that filling nitrogen in vacuum combined with heat treatment slowed down the decrease rate of L＊ value （brightness） of fresh-cut Agaricus bisporus, inhibited its color development to red and yellow, and finally delayed browning of fresh-cut Agaricus bisporus. In comparison with control （0 kPa） and other filling ni- trogen in vacuum combined with heat treatment, both - 40 kPa and - 80 kPa of filling nitrogen in vacu- um combined with heat treatment （hot-water temperature 40 ~C and heat treatment time 5min） kept the POD and PPO activities at a lower level, and maintained PAL activity and total phenolic content at a higher level of fresh-cut Agaricus bisporus, which also delayed the senescence and improved its resistance of fresh-cut Agaricus bisporus.